Cranberry, Orange and Almond Shortbread Cookies

I'm always researching new cookie recipes. I enter the annual Dallas Morning News/Central Market Holiday Cookie Contest. We have access to hundreds of cookie recipes over the years. This was my 7th year in the competition and I won 2nd place in the Easy Category. Here's one of my favorites. I researched several recipes for this cookie and here's what I came away with.

Cranberry, Orange and Almond Shortbread Cookies

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
Toast the Slivered Almonds in a single layer on an unlined Sheet Pan for 3 -4 minutes.

16 TBS Butter, softened
1 C Confectioner's Sugar
3/4 tsp Almond Extract
1/2 tsp Salt
2 C Flour
1 TBS Orange Zest
2/3 C Toasted Sliced Almonds
1/3 C. Dried Cranberries

In a Stand Mixer with a Paddle Attachment:
Butter
Confectioner's Sugar
Almond Extract
Salt
Beat for 5 minutes on medium speed.

Reduce Speed.
Add:
Flour, gradually.
Orange Zest
Mix to form a Dough.

Fold in, by hand:
Almonds
Cranberries

Form the Dough into a ball.
Form it into a 2" diameter log and wrap it in plastic wrap.
Refrigerate for 1 hour.

Slice 1/4" thick cookies.
Place them 1" apart on the Sheet Pans. Bake 20 minutes.
The edges should begin to turn light golden brown.

Remove the pan to a rack to cool for 5 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!